Kung pao chicken

Name: Kung pao chicken
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 250 g Chicken thigh fillet (preferred) or breast fillets (Cut into 1cm pieces); 50g Spicy peanuts (I like the brand “Huang Fei Hong”); 3 Spring onions (Cut the white part into 1.5cm pieces); 2 Median cloves of garlic (Chopped); 20-30 Sichuan pepper; 5 Small dried red chillies (Cut into halves); 1 tsp Salt; 1 tsp Chinese cooking wine (Also called as yellow wine); 2 tsp Dry starch; 2 tbsp Starch solution (Mix about 1/4 starch and 3/4 water); 1.5 tbsp Chinese rice vinegar; 1.5 tbsp Sugar; 1 tbsp Soy sauce; 1 tbsp Vegetable oil; 1 tbsp Water; 1 tsp Sesame oil

Tong Yu

Prep 25 mins25m

Cook 10 mins10m

Ingredients

250 g Chicken thigh fillet (preferred) or breast fillets (Cut into 1 cm pieces)
50 g Spicy peanuts (I like the brand “Huang Fei Hong”)
3 Spring onions (Cut the white part into 1.5 cm pieces)
2 Median cloves of garlic (Chopped)
20-30 Sichuan pepper
5 Small dried red chillies (Cut into halves)
1 tsp Salt
1 tsp Chinese cooking wine (Also called as yellow wine)
2 tsps Dry starch
2 tbsps Starch solution (Mix about ¼ starch and ¾ water)
1.5 tbsps Chinese rice vinegar
1.5 tbsps Sugar
1 tbsp Soy sauce
1 tbsp Vegetable oil
1 tbsp Water
1 tsp Sesame oil

Instructions

Keep screen awake

1
Combine chicken with 1/2 tsp salt, cooking wine and dry starch, mix well and rest for at least .
2
Meanwhile, prepare the sauce by mixing garlic, 1/2 tsp salt, sugar, rice vinegar, soy sauce, water , sesame oil and starch solution.
3
Heat the pan and add vegetable oil. Add Sichuan pepper while oil is still cold. Cook under medium low heat until darken. Add dried chilly and cook until fragrant.
4
Change to high heat. Add chicken and stir frequently for , or until chicken is cooked and the surface has goldened. Add prepared sauce and cook for a minute or until sauce has thickened. Add spicy peanuts and mix well.

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